Vietnamese Chicken Salad

2 Boneless chicken breasts, cooked and shredded

Salad Dressing

¾ tsp Chile paste
1 Clove garlic, minced
1 T honey
1 T rice wine vinegar
3 T fresh lime juice
2 T Vietnamese fish sauce
2 T peanut oil


6 C shredded Savoy cabbage
½ C mint leaves, julienned
½ C cilantro leaves, julienned
1 Small red onion thinly sliced lengthwise
1 Jalapeño pepper, seeded and chopped (you can leave the seeds in)
½ Seedless cucumber, julienned
2 Large carrots, peeled and julienned
1 Red bell pepper, julienned
1 Mango cut into small chunks (optional))


1/3 C chopped roasted peanuts

Whisk together salad dressing ingredients, set aside. Mix the salad ingredients with the chicken and toss with dressing. Sprinkle the chopped peanuts over the salad and serve cold.

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